RCI-ND.002.0115.001
Rigatoni with Scallops and Lemon Mustard Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
Prep35 min
Cook12 min
Total47 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- 2 cups
- 1 tablespoon
- 1 pound
- 4 teaspoons
- butter chilled and divided¼ cup
- 1 tablespoon
- 1 teaspoon
- 2 teaspoons
Method
1
Bring a large pot of salted water to a boil and add rigatoni, cooking until al dente according to package directions, approximately 9-12 minutes.
2
Drain the pasta and set aside, reserving 1 cup of pasta water for later use.
3
While pasta cooks, pat bay scallops dry with paper towels and season both sides with salt and freshly ground black pepper.
4
Heat a large skillet over medium-high heat and add 2 tablespoons of chilled butter, swirling until foaming.
2 minutes
5
Add scallops to the skillet in a single layer and cook for 2-3 minutes per side until golden and opaque in the center, working in batches if necessary to avoid overcrowding.
6
Remove scallops from the skillet and set aside on a warm plate.
7
Pour white wine into the skillet, scraping up browned bits from the bottom with a wooden spoon, and simmer until the liquid reduces by half, approximately 4-5 minutes.
8
Whisk spicy mustard and grated lemon peel together in a small bowl until combined.
9
Remove the skillet from heat and whisk the mustard-lemon mixture into the reduced wine sauce.
10
Cut the remaining 2 tablespoons of chilled butter into small pieces and whisk into the sauce until fully incorporated and glossy.
11
Add the drained rigatoni to the skillet and toss gently to coat with the sauce, adding reserved pasta water a few tablespoons at a time if needed to reach desired consistency.
12
Top with reserved scallops, sprinkle with chopped chives, and serve immediately.